Mint Chocolate Vegan Shortbread Cookies – a light and delicious holiday treat!
These Mint Chocolate Vegan Shortbread Cookies are perfect for the holidays! The combo of chocolate and mint is ALWAYS good!
Seriously cannot believe that Christmas is 2 weeks from tomorrow!! Are you guys ready? I am kind of ready….? I am about 94% done with Christmas shopping, but it is just the little stuff like getting Christmas cards out, actually wrapping the presents and keeping it organized as to who gets what where, and packing and unpacking with all of our traveling. Plus the usual stuff like getting dinner on the table, keeping the house somewhat clean (at least liveable) and going to work…. Soooo yeah. Not sure if I could call myself ready for Christmas, but we will get there!
We did celebrate Christmas with my in-laws this weekend and I got to bring these Mint Chocolate Vegan Shortbread Cookies – they were a hit! Peppermint extract is preeeety strong, so don’t go too crazy. I didn’t want the mint flavor to be over-powering – so the recipe calls for 1 Teaspoon. I wouldn’t increase too much more than that!
Hope you guys are enjoying the season and aren’t getting too overwhelmed. I will say, I have definitely been over-indulging a bit too much! I am going to do a little mini Whole30 reset for the next 5 days and then let loose a bit over the Christmas weekend. Also, looking forward to doing a January Whole30!!!! Feel free to join me!
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Mint Chocolate Vegan Shortbread Cookies
- Prep Time: 15 minutes
- Refrigeration Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 20 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Mint Chocolate Vegan Shortbread Cookies – a light and delicious holiday treat!
Ingredients
- 3/4 pound dairy-free margarine, room temperature
- 3 1/2 cups all-purpose flour
- 1 cup sugar (extra for sprinkling on top)
- 1 teaspoon peppermint/mint extract
- 2 tablespoons finely chopped fresh mint leaves
- 1/4 teaspoon salt
- 6–8 oz dairy-free semi-sweet chocolate chips
- 2 teaspoons coconut oil
Instructions
- Preheat oven to 350 degrees F.
- Using electric stand mixer, combine butter and sugar in bowl and mix together with paddle attachment.
- Add peppermint extract and continue mixing.
- In separate bowl, sift together flour and salt.
- Add flour mixture, together with chopped mint leaves, into butter mixture.
- Mix on low speed until it creates a dough.
- Remove from bowl and place on flour-dusted surface and shape into a large disc.
- Wrap in plastic wrap and store in refrigerator for at least 30 minutes.
- After 30 minutes, remove from refrigerator and roll 1/2 inch thick and cut with preferred cookie cutter.
- Place on uncreased cookie sheet and sprinkle with extra sugar.
- Bake for 20-25 minutes or until edges start to brown.
- Allow to cool to room temperature.
- When you are ready to dip in chocolate, melt chocolate along with coconut oil in microwave.
- Dip each cookie in chocolate and place on parchment paper to let dry.
Keywords: Mint Chocolate Vegan Shortbread Cookies
Georige | The Home Cook's Kitchen says
these look great Erin! i’m not a vegan baker but i’d totally give these a try! love the pics too, your photography is gorgeous!
Erin says
Thank you so much!! You could easily sub real butter for the margarine ?.
Amy says
Hi – is the recipe missing flour in the list of ingredients?
Erin says
Oh my gosh … I am dying laughing! I can’t believe I forgot to put that in the ingredient list! Yes, I just added the measurement. Thank you so much for letting me know!!
Amy says
Haha – you are so welcome! I love all your recipes, and can’t wait to make these tonight. With flour 🙂
Erin says
That is awesome!!! Hope you like them! ❤️
Amy says
Hi Erin – these were so delicious. My entire family loved them. Such a special, delicate cookie- and real treat. Can’t wait to try your next recipe. Happy Holidays to you and your family.
★★★★★
Erin says
That makes me SO happy to hear, Amy! I am so glad you and your family enjoyed them! Happy Holidays!!! ❤️